Recipe: Seville Marmalade

Winter citrus season is here - nature’s way of nourishing our bodies with vitamin C, flavonoids & fibre – boosting our intake of antioxidants.

This January we're revelling in the alchemy of marmalade making – transforming super-seasonal Seville oranges into gleaming jars of amber nectar to savour throughout the year. Their sharp, bitter juice marries with the sugar to make a perfectly balanced, sweet but pleasantly bitter preserve, filled with fresh fruit flavour.

Here's our favourite recipe if you fancy giving it a go – we have everything you need to shop online or in our Farm Shop

Ingredients

• Makes 5/6 x 450g jars
• 1kg Seville oranges
• 2.5ltrs water
• 75ml lemon juice
• 2kg demerara sugar

Method

Scrub the oranges, removing any stalk from the top of the fruit and then cut in half. Squeeze all the juice into a bowl and set to one side. With a sharp knife, slice the peel, pith and all, into shreds. Put the sliced peel into a bowl with the orange juice and cover with 2.5 litres of water. Leave to soak overnight.

Transfer the mixture to a heavy bottomed pan, bring to the boil, cover then simmer slowly until the peel is tender. This should take approximately 2 hours, by which time the contents of the pan will have reduced by about a third.

Stir in the lemon juice and sugar. Bring the marmalade to the boil, stirring until the sugar has dissolved. Boil rapidly until setting point is reached (about 20-25 minutes). Remove from the heat. Leave to cool for 10 minutes then stir gently before pouring into warm, sterilised jars. Seal immediately and use within 2 years.